Carpione is a culinary technique that probably dates back to the Middle Ages and was once used to preserve food better. It is an acidic marinade generally involving wine and vinegar, traditionally used for fish and vegetables.
Its paternity is disputed between Piedmont and Lombardy, but many other regions have similar preparations in their gastronomic traditions: Veneto’s saor, Puglia’s scapece and Liguria’s scabeccio are just a few examples.
Traditionally, carpione involves frying the ingredients, which are then marinated for a long time with flavourings. Our version is instead quicker and lighter, thanks to the use of the blast chiller.
Soused vegetables (carpione)
- 600 g vegetables (carrots, cauliflower, asparagus,Treviso radicchio, celeriac…)
- 100 g water
- 100 g apple vinegar
- 100 g still white wine
- 20 g salt
- 30 g sugar
- Start the blast chiller with the pre-coolingcycle at -15°C.
- Pour the water, apple vinegar and still whitewine into a saucepan. Add the salt and sugar and bring to the boil to evaporatethe alcoholic part.
- Once the boiling process is complete, place thepot inside the blast chiller, insert the core probe inside the blast chiller(with the tip immersed in the liquid) and start the probe chilling cycle withthe following parameters:– probe temperature: + 3°C– cell temperature: -8°C– ventilation: 100%While the liquid for the carpione is in the blast chiller, take the vegetablesand cut them to the preferred size.
- Once the blast chilling cycle is complete, startthe pre-heating cycle at 85°C with active humidity.
- Bag the cut vegetables and liquids in a vacuumcooking bag and condition.
- Place the vacuum-packed bags inside the blastchiller and start the timed cooking cycle with the following parameters:– duration: 20 minutes– cell temperature: 85°C– ventilation: 100%– humidity: lvl 5Set blast chilling to +3°C at the end of cooking.After blast chilling at +3°C, you can store thecarpione vegetables in the refrigerator for up to 21 days.
How to serve soused vegetables?
Vegetables marinated using the carpione technique are perfect as an appetiser or side dish, served cold. They can accompany sliced meats, cheeses, boiled meats or other more elaborate dishes, such as vitello tonnato.